makes
8
prep
30 minutes
cook
5 minutes
difficulty
Mid
makes
8
serves
preparation
30
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
For the dough
- 400 g strong white bread flour
- 100 g fine semolina, plus extra for dusting
- 7 g sachet fast-action dried yeast
- 1 ½ tsp fine sea salt
- 1 tbsp honey
- 330 ml (1 ⅓ cup) lager
- olive oil, for greasing
For the sauce
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- pinch of chilli flakes
- 600 g good-quality Italian canned chopped tomatoes
- pinch of caster sugar
- pinch of fine sea salt
For the pancetta and rosemary pizzette
- 125 g buffalo mozzarella, torn into small pieces
- 12 wafer-thin slices of smoked pancetta
- 2 sprigs of rosemary,leaves chopped
- 4 medium eggs
For the avocado and chilli pizzette
- 125 g buffalo mozzarella, torn into small pieces
- 2 red chillies, finely chopped
- 4 medium eggs
- 1 ripe avocado, stoned, peeled and diced
- juice of 1 lime
- fine sea salt
- a small handful of coriander leaves
Instructions
For the dough, combine the dry ingredients and honey in the bowl of a stand mixer fitted with a dough hook. Start the machine on a low speed and pour in the lager. Knead on a low speed for 3 minutes, then increase the speed to the next setting and knead for a further 6 minutes. If you’re making the dough by hand, combine the ingredients in a large mixing bowl to form a rough dough. Tip out onto a clean work surface and knead for 10 minutes. Transfer the dough to a large bowl, lightly greased with olive oil, and cover with a clean tea towel. Leave in a warm place for an hour or until the dough has doubled in size.
Fire up the barbecue to a high temperature ready for direct grilling. While the dough is busying itself, make the sauce. Heat the oil in a saucepan over a very low heat, add the garlic and chilli flakes and cook gently for 2 minutes. Add the tomatoes, sugar and salt and bring to a gentle simmer. Cook for 10 minutes, then remove from the heat and leave to cool.
Set a pizza stone or heavy baking tray on the grill, close the lid and open the vents as wide as possible. Dust the work surface with semolina, turn the dough out and divide into eight equal balls. Cover with a clean, damp tea towel to prevent the dough from drying out. Roll each ball out thinly to make a small round, then spread with the cooled tomato sauce.
For the pancetta and rosemary pizzette, divide the mozzarella, pancetta and rosemary between four dough rounds, leaving space for an egg in the centre of each. Use a pizza peel or thin, flat baking tray to lift the pizzette from the work surface and slide them onto the hot pizza stone or heavy baking tray. Crack an egg onto each pizzette, then close the lid and bake for 3–4 minutes (depending on how hot you can make your barbecue) until the pancetta is crispy.
For the avocado and chilli pizzette, divide the mozzarella and chillies between the remaining dough rounds, leaving space for an egg in the centre of each. Transfer onto the hot pizza stone or heavy baking tray as above and crack an egg onto each pizzette, then close the lid and bake for 3–4 minutes until the cheese is golden and bubbling. Slide the pizzette onto a board, top with the diced avocado and squeeze a little lime juice over each. Finish each pizzette with a pinch of salt and a few coriander leaves.
Recipe and images from Fire and Smoke: Get Grilling with 120 Delicious Barbecue Recipes by (Kyle Books, RRP $45.) Photography: © Martin Poole 2016.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
